Real Women of Philadelphia Recipes

These are the recipes I entered from the cookbook Philadelphia Cream Cheese is launching. This was a fun contest and the following recipe has WON my daughter, mother and I a spot in their upcoming book.  Enjoy!
Zucchini Potato Latkes
Winning Cookbook Recipe
This is a quick and easy patty that incorporates summers bountiful vegetables flavoured with onions and herbs. It is crispy on the outside with a delicate cheese filling. This vegetable latke pairs wonderfully with any accompanying meat or poultry. Imagine the possibilities
  • Prep time: 15 minutes
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  • Cook time: 8 minutes
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  • Total time: 23 minutes
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  • Servings: 6
  • 3 cup(s) of potato, shredded
  • 4 cup(s) of zucchini, shredded
  • 8 ounce(s) of Philadelphia chive & onion cream cheese
  • 1 lg. egg
  • 2 tbsp. of each fresh chives and parsley chopped, more for garnish
  • 2 tsp. of each dried thyme and oregano
  • 1 onion, shredded
  • 1 cup(s) of matzo meal or cracker crumbs
  • 1 tsp. of pepper
  • 2 tsp. of salt or to taste
  1. *Note* shred vegetables with a grater or food processor. Shred potatoes last as they discolour, this will not affect flavour.
  2. In a large bowl mix all vegetables, egg, herbs, meal/crumbs, salt & pepper.
  3. Mix incorporating all vegetables and crumbs thoroughly.
  4. In a heated skillet med.high(6-7) add enough vegetable oil just to coat skillet(2tbsp)
  5. Spoon or pinch 2tbsp of mixture into your hand and begin to roll like a meatball. Make a depression in the middle and add 1 big tsp of cream cheese.
  6. Cover cheese with more mixture. Pressing sides together and pressing flat forming a patty
  7. Gently fry all patties on both sides to a crispy golden brown.
  8. Drain on paper towels if desired. Serve hot with an extra dollop of cream cheese on top.
  9. Can be served hot or room temp. Reheat in warm oven or microwave. Good for freezing.
  10. Makes 12-14 patties

Prosciutto Wrapped Eggplant Roll

 Winner of Entrees: My Mom Nancy

3 Chinese eggplants: (these are long and skinny) regular eggplants can be substituted but they have to be salted to render their bitter juices.
1cup feta
2lg. eggs 
2tbsp chopped parsley + extra for garnish  
9-12 slices prosciutto 
1/2cup sliced black olives
1/2cup grated Parmesan                                 
4oz Philly cream cheese
1 roasted red pepper, seeded and skin removed
salt & pepper to taste                                
flour for dredging
vegetable oil for baking                     

Slice eggplants lengthwise, getting 3-4 long slices from each vegetable.

Dredge each slice in flour, set aside.  In a pie plate whisk 1 egg and 1tbsp water to thin out mixture.   Dip one slice at a time into egg mixture , sprinkle with some pepper and salt.  Place on parchment lined baking sheet which has been lightly drizzled with vegetable oil.   Bake in a preheated 350F oven , turning after 6-8 min to cook on each side, just to soften slightly so it is can roll easily. Remove from oven to cool slightly.

In a med. size bowl mix 1 egg, feta, philly, pepper, salt, parmesan , parsley.
Gently stir in olives.

On a clean surface, place one slice of prosciutto.  Begin to layer one slice of eggplant on top and spoon a large dollop of the cheese mixture  on the widest end of eggplant.  Roll away from you carefully  and place in an oiled casserole large enough to fit rolls. If any filling should leak out, press back into place.

Repeat all steps until finished.  Bake 30-40 until prosciutto is crisped and browned @350F

Yields: 9-12 pieces

Black Fig Tower with Apple Balsamic Drizzle

Winner of Appetizer: Daughter Alyse

12 wonton squares

1pkg Philladelphia Cream Cheese

1tbsp each tarragon & thyme coursley chopped

salt & course ground pepper

6 figs, cut in half

3 ripe pears,  cored and sliced thinly

1 cup apple juice

1/2cup white balsamic vinegar

1/2cup brown sugar

1tbsp butter

White Balsamic Apple Drizzle:
Melt butter in a skillet add sugar, vinegar and cook on high 2-3min to begin reducing, add juice continue to cook watching carefully.  Add cut figs face down and cook on med heat for 2-3 min. to soften.  If the syrup becomes too thick add some water or juice.

Blend herbs with salt & pepper into cream cheese.

Lightly brush wonton skins on both sides with butter and brown in a skillet on medium high heat.  Watch carefully as they may burn. 


Place a small dallop of cheese mixture on a serving plate.  Place one wonton on top, layer thinly sliced pears on top.  Add a large dallop of cheese, top with another skin and large dollop of cheese. Finish top of tower with 2 pieces of fig and drizzle with some syrup.

Servings: 6

Prosciutto Wrapped Confetti Rice Beef Roll


Creamy rice with colourful vegetables wrapped inside savoury Prosciutto turns ordinary meatloaf into an extraordinary dish! Showy enough for guests or your next potluck Imagine the possibilities!
  • Prep time: 10 minutes
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  • Cook time: 50 minutes
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  • Total time: 60 minutes
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  • Servings: 6
  • 1/2 cup(s) of Philadelphia cream cheese, roasted red pepper
  • 2 cup(s) of cooked rice, white or brown
  • 1/2 cup(s) of each red & green peppers, diced
  • 1 carrot, peeled, diced
  • 1 cup(s) of parsley, chopped, divided
  • 1 pkg. dried onion soup mix, divided
  • 2 pound(s) of ground beef
  • 1 cup(s) of shredded zucchini
  • 2 lg. eggs
  • 1/2 cup(s) of bread crumbs
  • 1 onion, chopped
  • 4 tbsp. of BBQ sauce(I tested Kraft Garlic), more for glaze
  • 6 slices prosciutto, ham can be substituted
  1. In a med. bowl mix first 4 ingredients, add 1/2c parsley and 1/2pkg. onion soup mix, blend until all ingredients are incorporated. Set aside.
  2. Mix all remaining ingredients in a large bowl by hand, except prosciutto.
  3. Cut 2 pieces of wax paper approx 15" length. Place beef mixture on paper cover with 2nd piece and roll with a rolling pin gently, to 6"x12" rectangle. You can shape edges with your hands.
  4. Place prosciutto crosswise on the mixture to cover the rectangle(you don't have to be exact)
  5. Spread rice mixture with a wooden spoon over the prosciutto to cover.
  6. Using the outside edge of the wax paper, begin to roll the long edge closest to you onto the rice. Press the paper down firmly to cover rice 1/2 way.
  7. Repeat for the other side. When you have made a cylinder use your hands to press seams together.
  8. Using the paper lift the roll and place seam side down in a casserole dish large enough for the length. Brush with more BBQ sauce to glaze.
  9. Bake 40-50min @400F preheated oven

Creamy Vegetable Medley

This dish is a wonderful creamy medley of vegetables sure to please even the most picky eaters. Great accompaniment to any meat. Imagine the possibilities!
  • Prep time: 20 minutes
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  • Cook time: 15 minutes
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  • Total time: 35 minutes
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  • Servings: 6
  • 1 small butternut squash, peeled, seeded and cubed
  • 1 small zucchini, sliced
  • 1 pound(s) of green beans, ends snipped, cut in half
  • 1/2 cup(s) of New Dill Philadelphia cream cheese
  • 1/2 lemon zested and juiced
  • 1/2 cup(s) of toasted almonds, chopped
  • 1 tbsp. of each of tarragon, thyme and dill
  • 2 tbsp. of butter
  1. Bring salted water to a boil in a large pot with 3" of water, approx.
  2. Tip in squash and bring back to boil, reduce heat to medium(5-6) on stove and cook for 5min.
  3. To the pot add green beans continue to cook for 3-5 more minutes.
  4. Add zucchini cook for 2 more min. Cook all vegetables until a fork easily pierces the flesh.
  5. Drain vegetables and immediately add butter, cream cheese, herbs, zest, juice and salt & pepper to taste
  6. Toss gently to incorporate cheese and herbs. Serve hot or room temperature.
Harvest Squash Surprise

Usually you have to eat your veggies before dessert but, this wonderful dish satisfies your sweet tooth while eating vegetables! Imagine the possibilities!
  • Prep time: 15 minutes
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  • Cook time: 20 minutes
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  • Total time: 35 minutes
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  • Servings: 6
  • 8 ounce(s) of Philadelphia cream cheese New Dill flavour
  • 1 butternut squash, seeded, peeled and cubed(the size doesn't matter)
  • 1/4 cup(s) of butter
  • 1 lg. egg
  • 3 tbsp. of chopped fresh parsley
  • 2 cup(s) of miniature marshmallows, approx
  • 2 tsp. of cinnamon
  • 1 salt and pepper to taste
  1. Cook squash in a large pot with approx. 2" of water until fork tender. Drain and place back into pot. Place pot onto turned off element as the heat will evaporate any remaining liquid.
  2. Mash with a fork or food processor. Does not have to be pureed finely.
  3. Whisk in butter, cream cheese, parsley, egg, and seasonings to taste.
  4. Spoon into 6 ungreased ramekins. Top with marshmallows. Lightly sprinkle with cinnamon.
  5. Bake in a preheated oven at 400F to brown marshmallows, watching carefully for 10-20min. If they do not brown broil for 1-2min.

Mini Bacon Ponzos


These are a miniature version of my boys favourite Ponzarotti's. They've even shortened the word!Hence Ponzos. Baked, crunchy and delicious. Your guests will be surprised with the cheesy bacon & onion filling. *Imagine the possibilities*
  • Prep time: 40 minutes
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  • Cook time: 20 minutes
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  • Total time: 60 minutes
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  • Servings: 50
  • 1 tub, Philadelphia cream cheese, garlic & herb
  • 1 prepared, uncooked pizza dough
  • 1/2 pound(s) of bacon, diced finely
  • 2 large vidalia onions, diced finely(yellow onion can be substituted)
  • 2 tbsp. of rosemary, chopped + 1tbsp. dried rosemary
  • 1 lg. egg beaten with 1 tbsp water
  • 1 cup(s) of flour for dusting
  1. Heat a medium skillet to med-high, tip in bacon and begin to cook, when some liquid starts to render (melt) tip in onions.
  2. Continue to stir so bacon does'nt stick, until all liquids evaporate and bacon is browned and onions are caramelized, approx 10-15min.
  3. Remove from heat and drain fat completely using a small strainer. Add fresh rosemary, stir. Place in bowl.Set aside to cool.
  4. Sprinkle some flour on a clean surface area. Pinch off some of the pizza dough, the size of a tennis ball.
  5. Using a rolling pin roll out dough to 1/8" thickness if dough breaks pinch back together. Add flour if dough sticks to surface.
  6. Using a 3" cookie/biscuit cutter, stamp out circles. Reroll scraps and continue.
  7. Place 1/2tsp of cooled bacon/onion mixture in the middle of disc, add 1/2tsp of cream cheese on top.
  8. Brush edges of circle with egg wash. Fold one side over pinching edges with fingers to seal.
  9. Dough is easlily stretched to cover filling if needed. Place on greased baking sheet.
  10. Continue forming half moons until dough or mixture is finished.
  11. Brush tops with remaining egg wash and sprinkle evenly with dried rosemary.
  12. Bake in a preheated 400F for 20min or until golden. Makes 50-60 appetizers.
  13. Serving suggestion: Dip into Philadelphia New Onion Dip or Ranch

Basil Infused Orzo Croquettes

These crunchy appetizers are a big surprise when you bite into them they are formed with tender orzo pasta that looks like rice! Filled with Philly of course. *Imagine the possibilities*
  • Prep time: 45 minutes
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  • Cook time: 3 minutes
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  • Total time: 48 minutes
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  • Servings: 24
  • 8 ounce(s) of Philadelphia cream cheese, cut into cubes
  • 1 cup(s) of orzo pasta(rice shaped pasta) or any tiny pasta
  • 2 cup(s) of chicken or vegetable broth
  • 3 lg. eggs
  • 1 tbsp. of basil pesto
  • 2 cup(s) of seasoned bread crumbs
  • 2 tbsp. of parmesan cheese, grated
  • 1 lemon peel, grated
  • 1 1/2 cup(s) of vegetable oil, for frying
  • 1 cup(s) of flour, for dredging
  1. In a small pot bring broth to a boil, pour in pasta. Cook while constantly stirring until done 10min approx. Drain any remaining liquid.
  2. The mixture will get thick as starch releases. If the pasta absorbs liquid too quickly add more.
  3. Set aside to cool. When cooled add pesto, lemon peel and 1 beaten egg, 1/4c of the bread crumbs, salt & pepper to taste, stir to absorb crumbs.
  4. Mixture should be able to stick together when a ball is formed. If not add more crumbs to desired form.
  5. In a pie plate add flour, set aside. In another pie plate beat remaining eggs with 1tbsp of water, set aside. Place crumbs on a piece of wax paper mix in parmesan and set aside.
  6. Assembly: Using a teaspoon scoop some pasta mixture into your hand and begin to form a 1"-2" size ball. Using your finger make a depression in the middle of the ball.
  7. Place one cube of cream cheese into the depression and seal with more pasta forming a tight ball.
  8. Dredge (roll) ball into flour mixture then egg mixture and finely seasoned crumb mixture. Sealing and packing the croquette firmly with two hands.
  9. Place on cookie sheet and continue until all ingredients are finished.
  10. Heat a skillet on med-high with oil. You can test to see if oil is ready by dropping a pinch of crumbs into oil. If they immediately rise oil is hot enough.
  11. Fry croquettes until golden on all sides. Drain on paper towels.
  12. Serving suggestion: Philadelphia New Garlic Dip!
  13. Makes approx. 24 1"-2"croquettes serving 8 people
Double Cheese BBQ'd Steak Pizza

Heavenly grilled steak pizza, a meat lovers delight. Grilled outside to tastle like a woodburning oven. Cheesy, crunchy and delicious! Great starter for guests. Imagine the possibilities!
  • Prep time: 15 minutes
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  • Cook time: 10 minutes
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  • Total time: 25 minutes
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  • Servings: 8
  • 1 cup(s) of Philadelphia cream cheese, cubed
  • 3 tbsp. of basil pesto
  • 3 tbsp. of BBQ sauce, your favourite
  • 1 cup(s) of cheddar cheese, shredded
  • 1 tbsp. of rosemary, fresh, chopped
  • 1 uncooked pizza dough
  • 1 cup(s) of olive oil
  • 1 steak, cooked, sliced thinly
  1. Knead rosemary into dough. Cut into 4-6 pieces. Shape thinly into desired shape, round or free form. Place to rest on floured baking sheet. Brush top with olive oil, sparingly
  2. In a small bowl mix BBQ sauce with steak, set aside.
  3. Place small pizza's on preheated BBQ(on low) oiled side down. Can be baked in a 350F oven.
  4. Grill for 5 min. with the lid slightly open, using tongs to keep lid open.
  5. Flip dough, oil top side and begin to quickly brush pest on all pizza's, distribute steak, sprinkle with cheddar and cubes of cream cheese.
  6. Grill for approx. another 5-10min. depending on size of dough.
  7. Cut into small servings and enjoy!

Philly Filled Zucchini Blossoms

A delicate edible flower filled with soft creamy cheese and herbs with a crisp coating on the outside.These can be made and enjoyed only in the summer. Your guests will be so amazed at the flavour.
  • Prep time: 15 minutes
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  • Cook time: 3 minutes
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  • Total time: 18 minutes
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  • Servings: 4
  • 8 zucchini blossoms
  • 1/2 cup(s) of Philadelphia cream cheese, garlic & herb or original
  • 1/2 cup(s) of ricotta cheese
  • 1 lg. egg, beaten
  • 2 tbsp. of each of chopped basil and parsley
  • 1 cup(s) of bread crumbs
  • 1 tsp. of garlic powder
  • 1/2 tsp. of dried oregano
  • 1 cup(s) of vegetable oil, for frying
  • 1 pinch of salt & pepper to taste
  1. In a small bowl mix cheeses, basil, parsley and salt & pepper to taste, set aside
  2. Cut a square of wax paper for breading station approx. 12-14" long.
  3. Place bread crumbs, oregano, garlic powder, salt & pepper to taste, on square, mix ingredients.
  4. In medium dish mix beaten egg with 1 tbsp. water, salt and pepper to taste.
  5. Place cheese mixture into a plastic bag snip off one end. Carefully pipe some cheese mixture into centre of each blossom. Do not over fill.
  6. Repeat until finished all blossoms.
  7. Cover blossoms with egg wash and roll into prepared bread crumbs, covering completely. Set aside.
  8. Heat oil in skillet.* When a pinch of crumbs dropped into oil rise quickly to the top, the oil is hot enough* Fry gently until golden on all sides. Drain on paper towels. *Serving Suggestion* Can be served over a bed of spring mixed salad*
  9. Imagine the possibilities

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